Chocolate Mint Meringues

3 egg whites
3/4 t. vanilla
3/4 c. sugar
1/4 c. Hershey's Cocoa
Chocolate Mint Glaze (recipe follows)

1. Heat oven to 300°.  Cover cookie sheet with parchment paper.
2. Beat egg whites and vanilla in large bowl on high speed of mixer until foamy. Beat in sugar, 1 T. at a time, beating until stiff glossy peaks form. Sift about half of cocoa over egg whites; gently fold just until combined. Repeat with remaining cocoa. 
3. Spoon mixture into pastry bag fitted with large star tip; pipe 1-inch diameter stars onto prepared cookie sheet. 
4. Bake 25 to 30 minutes or until dry. Cool slightly; peel paper from cookies. Cook completely on wire rack. Line tray or cookie sheet with wax paper. Prepare Chocolate Mint Glaze. Dip half of each cookie into glaze; place on prepared tray until set (refrigerate, if desired). Store, covered, in refrigerator. 6 dozen 1-inch cookies. 

Chocolate Mint Glaze

Place 1 c. Hershey's Special Dark Chocolate Chips or Hershey's Semi-Sweet Chocolate Chips and 4 t. shortening (do not use butter, margarine, spread or oil) in small microwave-safe bowl. Microwave at Medium (50%) 1 minute or until chips are melted and mixture is smooth when stirred. Stir in 4 to 6 drops mint extract. Use immediately. 

Dixie's KFC Coleslaw copy

8 c. shredded cabbage
1/4 c. shredded carrots
2 T. minced onion

1/3 c. sugar
1/2 t. salt
1/8 t. pepper
1/4 c. milk
1/2 c. mayonnaise
1/4 c. buttermilk
1 1/2 T. white vinegar
2 1/2 T. lemon juice

Mix first three ingredients. Process the remaining ingredients and pour onto the slaw. Cover and refrigerate several hours before serving. Yummy and lasts a long time in fridge. 

Dixie's White Chili

2 c. chicken or turkey, cooked and diced
1 large onion, diced
1 green pepper, diced
1 can tomatoes, diced
1 can corn
1 can chicken broth
2 c. water
2 bouillon cubes
3 cans beans, drained and rinsed OR 1 pound beans cooked tender
1 1/2 t. ground cumin
1/2 t. salt
1 t. garlic, minced
1 can green chilis, drained (optional)

Let all this simmer until onion and green pepper are cooked. Amazingly yummy. Serve with tortilla chips and shredded cheese.

Kid Friendly Hummus

1 - 15 oz. can garbanzo beans, drained, liquid reserved
1 clove garlic, crushed or 1/2 t. garlic powder
2 t. ground cumin
1/2 t. salt
1 T. olive oil
1 T. lemon juice

In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved. I usually use about 2 T. liquid. 

The Chewy Oatmeal Cookie

3/4 c. butter-flavored Crisco
1 1/4 c. brown sugar
1 egg
1/3 c. milk
1 1/2 t. vanilla
3 c. quick oats
1 c. whole wheat flour
1/2 t. salt
1/2 t. soda
1/2 t. cinnamon
1 c. raisins
1 c. nuts (optional)

Cream first five ingredients well.  Mix dry ingredients together. Stir into sugar/Crisco and mix until combined. Add 1 c. raisins and nuts.  Drop by rounded tablespoon 2" apart on cookie sheet.  Bake in a preheated 375° oven for 9 minutes. Cool 2 minutes, then remove to foil on counter top. Yield 3 dozen cookies

Dixie's Favorite Bread

2 1/2 c. warm water
1/3 c. oil
1/3 c. honey
1 T. yeast
1 1/2 t. salt
1/2 c. gluten flour
7 - 8 c. whole wheat flour (divided) Can use 1/2 white flour if desired

Mix first 5 ingredients a couple of minutes. Add 1/2 the whole wheat flour and the gluten. Mix well. Add remaining flour 1 c. at a time until it cleans the side of the bowl. Knead about 8 minutes. Shape into two 9x5 loaves. Let raise in warm oven until double (not above pan sides). Turn oven to 350° and bake 30 - 40 minutes. (Nicely browned and thumps hollow). 

Leave in pan 3 minutes, then cool in towel for soft crust, or cooling rack, Brush top with brush. 

Apple Raisin Bran Muffins

1 1/2 c. Raisin Bran cereal
1 c. milk
1/4 c. oil
2 eggs, lightly beaten
1 t. vanilla
1/4 c. water
2 1/2 c. whole wheat flour
3/4 c. sugar
2 1/4 t. baking powder
1/2 t. baking soda
1 t. cinnamon
1 1/2 c. shredded apple w/peel (about 2 small)

Mix first 6 ingredients and let sit 10 minutes. Stir to break up. Preheat oven to 350° and grease muffin tins. Mix dry ingredients. Stir apples into cereal mixture and add to dry ingredients. Stir until moistened. Fill muffin tins 2/3 full. Bake mini muffins for 12 - 15 minutes, regular for 16 - 18 minutes.  Makes 72 mini muffins or 18 regular size. 

Caramel Corn

1/4 c. corn kernels
1/2 c. brown sugar, firmly packed
1/4 c. (half a stick) margarine
15 large marshmallows

Pop kernels in popcorn popper. Melt other ingredients in a heavy sauce pan, stirring frequently (1 - 2 minutes). Pour over popcorn until it is evenly coated.  Enjoy!

Thin Mints

2 c. milk chocolate chips or disks (divided)
1 c. mint green chips or disks
3 T. Crisco--1 T. per cup of chips (divided)

In a microwave-proof bowl put 1 c. milk chocolate and 1 T. Crisco. Melt for 2 minutes at 50% power. Stir until smooth and all melted. Spread on parchment paper out to approximately 12 x 14.  Keep as flat as possible. Cool a little between layers. Repeat for mint/Crisco in a clean bowl. Spread mint on the chocolate layer. Repeat the final chocolate/Crisco in a clean bowl. When it seems a little cool, cut with sharp thin knife into 1" squares, or 1/2" x 1 1/2" sticks. Keep in a cool place, not the fridge or freezer. 

Dixie's version Flax Skinny Muffins (Jorge's)

Traditional energy bars are often packed with sugar, which can cause a spike and a subsequent crash. These muffins are designed to provide sustainable energy that lasts through lunch, thanks to coconut oil, a healthy fat that's good for your brain, fiber-rich flax seed and egg protein. 

Makes one serving:

1/4 c. ground flax (optional, from 2 T. whole flax)
1 packet Stevia (about 1/4 t.?)
1/2 t. baking powder
1 t. cinnamon
1 t. coconut oil
1 egg

Melt the coconut oil in a mug and wipe all sides. Mix all the ingredients together in the mug and microwave for 50 seconds. Dump onto a small plate, allow it to cool to a safe temperature and enjoy!

Suggestion: Put together several ziplock bags of the dry ingredients and place in freezer. Pull out and add the oil and egg, voila, instant meal. 

Easy Homemade Gravy

In 1/4 c. of butter or meat drippings, add a roux of 1 c. water shaken well with 1/4 c. flour. Strain roux into the pan with drippings, add 2 t. bouillon and 1 c. more water. Whisk well, cook and stir until thick. Adjust the water to the thickness you like. 

10 Minute Microwave Peanut Brittle

1 c. white sugar

1/2 c. light corn syrup

1 T. water

1 c. salted peanuts

1/8 t. salt if using unsalted nuts

1 T. butter

1 t. vanilla 

1 t. baking soda - very fresh

Butter a cookie sheet. Combine sugar and corn syrup and water in a 2 quart glass bowl and microwave on high 4 minutes. Stir in peanuts (and salt if using unsalted nuts) and microwave on high 4 minutes more, then stir in butter and microwave for 2 minutes. Now add 30 seconds at a time if needed and stir each time 1-2 times until great brown paper bag color. (290° plus degrees)

Stir in vanilla and baking soda until light and foamy. Pour quickly onto cookie sheet (you can spread thin with back of a spoon if desired). Cool completely and break into pieces and serve. 

This is my favorite microwave brittle - excellent and easy, even fine on a humid day. 

Sweetened Condensed Milk Substitute

By Diana Rattra, About. com Guide  I have used this many times and it's great--Dixie

If you don't have sweetened condensed milk on hand, this simple recipe will make the equivalent of a 
14-oz. can.

Here's How:
1. Pour 1/2 cup of boiling water into a blender
2. Add 1 cup o nonfat dry milk
3. Add 2/3 cup sugar
4. Add 3 T. of melted butter
5. Add a few drops of vanilla
6. Cover and blend on high speed for 30 seconds or until smooth
7. Remove from the blender
8. Use in a recipe immediately or store in a covered container in the refrigerator 

Dixie's Danish Apple Slices

Double Crust
2 1/2 c. flour
1/2 t. salt
1 c. shortening
3 egg yolk plus milk to make 2/3 c. 
1 egg white - beat stiff for topping

Filling
8 - 10 cups thinly sliced and peeled apples
2 T. lemon juice
1/2 c. flour
1 1/2 c. sugar (use 2 c. for tart apples)
1 1/2 t. cinnamon
1/2 t. nutmeg

1/4 c. butter to dot on apples prior to putting on top crust

Frosting
1 c. powdered sugar
1 t. vanilla
2 T. hot water

Preheat oven to 375°. Prepare crust, divide in two--roll one thin in a bun pan, and the other half thin over parchment/wax paper in another bun pan for top crust. Prepare apples and lemon, mix all spices and stir together. Pour over bottom crust, dot with lots of butter so it won't boil over. Top with top crust. Brush whipped egg white over top. Bake for 45 minutes. When nicely browned, take out and immediately drizzle with frosting. 

Broccoli Bacon Salad

6 slices of bacon, cooked and crumbled
2 heads of fresh broccoli, washed and cut into bite-sized pieces  (I use 8+ cups of cut broccoli and stems)
1 c. shredded cheddar cheese
1/2 red onion, diced
1/4 c. red wine vinegar
1/8 c. sugar
2 t. black pepper
1 t. salt, or to taste
1/2 c. mayonnaise
1/8 c. Famous Sauce (Nally)
1 t. lemon juice

1. In a large bowl combine bacon, broccoli, onion, and cheese. Set aside.
2. In a small bowl combine remaining ingredients and whisk together. Add to broccoli mixture.
3. Stir to combine well. Cover and refrigerate for several hours. 
4. Serve and enjoy!

Amazing Strawberry Freezer Jam

Combine 3 T. Instant Clear Jel (from Bountiful Nutrition) with 1 1/2 or 2 cups sugar, before adding in 5 cups crushed fruit and add 1 T. corn syrp and then 1 T. lemon juice. (This is a great jam that is lower in sugar; less sugar means less calories!) Stir and freeze.  You can't tell it's any different. 

Ask for recipes when you purchase the clear jel.  

Lasagna (Easy! No pre-cooked noodles)

Spaghetti Sauce  Use 1 cup or more for the 9x13 pan to moisten, then mix with meat
1 pound sausage and/or hamburger--cook and drain
1/2 c. chopped onion or 1/4 c. dried minced  onion, can cook with hamburger
16 oz. diced tomatoes (I blend this and add to sauce)
2 t. dried basil--crushed
1 t. salt
1/2 t. pepper
8 - 12 oz. lasagna noodles
2 1/2 c. ricotta, cottage cheese, plain yogurt (any combination)
2 eggs, beaten
3/4 c. grated Parmesan or Romano cheese
2 T. dried parsley
1 pound mozzarella cheese, grated or thinly sliced

Cook meat and drain. Put 1 c. sauce in pan to cover the bottom lightly. Place 4 hard noodles on sauce. Stir the meat, onion, garlic, sauces and spices together. Stir the cottage cheese, eggs, cheese and parsley together. Spread 1/2 the cottage cheese mixture on the noodles in the pan. Cover with 1/3 the mozzarella cheese and 1/3 the meat sauce. Repeat layers. Top with last layer noodles and last 1/3 of meat sauce and last, the Mozzarella.  Cover with parchment sprayed with Pam so cheese won't stick, then foil.

Cook a 225° for 3 1/2 - 4 hours while at church or
400° for 60 - 90 minutes.
Check if noodles are tender with a fork.
Let stand 10 minutes, remove foil before serving.

Lentils 1 hour start to finish

2 c. lentils
5 c. water
1 chopped onion
2-3 potatoes, diced
1-2 c. chopped celery
2-3 carrots, diced
1 lb. hamburger, cooked, drained, and coated in 1 T. taco seasoning (opt.)
1 can tomato soup

Cook the dry lentils in the water about 30 minutes.  Add diced vegetables.  Cook 30 minutes more. When all are tender and cooked, add the hamburger and tomato soup.  Serve over toast with cheese.  Good vegetarian too.

Turkey Tetrazzina

12 oz. wide wavy pasta (6 - 8 cups)
2 cans mushrooms
2 - 3 c. turkey or chicken broth
3/4 c. half and half, sour cream, or yogurt
2 cans cream of mushroom or chicken soup
2 T. butter
3 T. flour
2 c. cubed cooked turkey or chicken
2 c. shredded cheese, any kind

Cook noodles. Make roux from soups, butter, and flour. Add all ingredients but meat and cheese. Mix well.  Add meat. Pour in 9x13 pan and sprinkle cheese on top. Cook at 350° for 30 minutes. 

You can also put in the fridge before cooking, pull out the amount you need and microwave it to heat.  Stir in cheese. 

Chocolate Glazed Turtle Pie

1/4 c. caramel ice cream topping
1 graham cracker crust
1/2 c. pecan halves - divided
2 packages chocolate instant pudding
2 c. milk
2 c. Cool Whip - divided
2 oz. Baker's semi-sweet chocolate OR 1/2 c. semi-sweet chocolate chips and 1 t. shortening

Spread caramel topping over crust. Save 10 pecans, chop the rest and sprinkle on the caramel. Mix pudding and milk. Stir in 1 c. Cool Whip. Spread on pie crust. Microwave chocolate (or chips and shortening) for 1 minute, stir and add 1 c. Cool Whip. Spread over chocolate pudding, arrange the reserved pecans on top and chill for 2 hours. 

Rice Casserole

3 c. rice
3 c. celery
1 onion, diced
1 can sliced water chestnuts, save juice
3 can Cream of whatever soup

3 c. turkey or chicken, cooked and diced (save juice if canned)
1 can mushrooms sliced, save juice
12 shakes soy sauce in each casserole dish
3 soup cans of water/broth/juices

Use 3 - 1 1/2 or 2 qt. pyrex covered casserole dishes. Dump even amounts in each. Stir with whisk. Cover, put in cold oven, set for 275° for 3+ hours. Great to cook while at church.  

Peanut Butter Fingers

1 1/2 cubes butter
1/2 c. sugar
1 c. brown sugar
1 egg
1 t. vanilla
3/4 t. soda
1/2 t. salt
1 1/2 c. flour
2 c. rolled oats

Mix all but flour and oats. Mix well, then add flour and oats and mix well. Spread in greased cookie sheet. Bake 325° for 10-15 minutes, until slightly brown. Whip 2/3 c. peanut butter, spread on top when it's cool. Cool completely, then make chocolate frosting for top. 

Frosting:

3 c. powdered sugar
1/4 c. cocoa
1/3 c. milk
1/3 c. oil
2 t. vanilla

Granola Energy Bars

1/2 c. brown sugar
1/2 c. light corn syrup
1/2 c. peanut butter
3 1/2 c. granola
1/2 c. Rice Krispies
1/2 c. Spanish peanuts or cashews

Combine brown sugar and corn syrup. Cook over medium heat, stir constantly until it comes to a boil. Remove from heat. Stir in peanut butter until blended. Stir in granola, cereal, and peanuts. Press into greased 9x13 pan. Yield 24 bars

Pecos Pasta

2 cans chili
1 can corn, drained
1 can tomatoes, diced
1 yellow onion, diced
1 green bell pepper, diced
12 - 16 oz. pasta (elbow, tortellini; different shapes create different flavors)
2 - 3 c. shredded cheese

Dump chili, corn, tomatoes, onion, and pepper in a big pot. Let this cook while another pot of water is boiling for pasta. Cook pasta according to directions on package and drain. Add pasta to chili mix. Turn off heat. Stir well and cover with cheese. Cover with lid and let sit for 5 minutes. Serve. 

Quinoa Black Bean Salad

1 c. quinoa
2 1/2 c. water
1/2 - 1 c. Raspberry Vinaigrette Dressing
1/2 t. cumin
1/4 t. freshly ground black pepper
1 can Niblets or corn, rinsed and drained
1 - 15 oz. can black beans, well rinsed and drained
4 oz. baby carrots, thinly sliced on the diagonal
3 ribs celery, thinly sliced on the diagonal
1 large red bell pepper, cored and chopped
1/2 medium red onion, chopped
2 cloves garlic, finely minced or to taste
1 T. canned chili peppers, rinsed and well drained (or to taste)

Place quinoa in a fine-mesh strainer and rinse under cold running water; drain. Bring the water to a boil in a medium saucepan, add quinoa. Return to a boil, reduce heat, cover and simmer for 10 minutes. Drain quinoa in strainer, rinse under cold running water and drain very well. Place in a large serving bowl and set side. In a small bowl, stir together the Vinaigrette, cumin, and black pepper; set aside. To the quinoa, add the corn, black beans, carrots, celery, bell pepper, onion, garlic and chili peppers. Pour in dressing and stir gently until well blended. Add more seasoning, if needed. Cover and refrigerate 4 hours or overnight for the flavors to blend. Before serving, add more dressing if salad has become too dry. 

Black Bean Salad/Salsa

2 cans black beans
1 can corn
1 can garbanzo beans (chick peas)
1 green pepper, diced
1/4 c. fresh Cilantro, chopped
1 c. tomatoes, diced (if using canned, drain)
1/ 2 c. sweet red onion, diced

Dressing:
3 T. red wine vinegar
2 T. extra virgin olive oil
1-2 T. sugar
1/2 t. salt
1/2 t. red pepper flakes

Rinse and drain beans and corn. 
Whisk the dressing ingredients, pour over salad, chill and enjoy!
Good with chips or as a salad. 

Hearty Oatmeal Pancakes

1 c. quick oats
1/2 c. whole wheat flour
1/2 c. flour
1 T. sugar
1 t. baking powder
1/2 t. soda
1/4 t. salt

1 egg lightly beaten
2 c. buttermilk
1-2 T. canola oil
1 t. vanilla

Mix wet and dry ingredients separately.  Mix together until just blended. PDour 1/4 c. batter per pancake on sprayed skillet.  Yield 12-15 pancakes.

I mix up several dry mixes in ziplock bags with the wet instructions written on them.  These are really yummy and cook quick like regular pancakes.